Great Taste Magazine

By Timothy Prefontaine, Executive Chef, Fort Worth Club, Fort Worth, Texas, a member of ACF National chapter Serves 4 Braised Lamb Neck: 1 lb  Lamb Neck Salt & freshly ground pepper, to taste 1 T Olive Oil 2 C Mirepoix – diced 4 White Anchovies 2 Shallots – minced 2 Garlic Cloves – chopped 1 T Sugar 1 t Cornstarch 2 T Tomato Paste 1/4 C White Wine 3 C Lamb Stock 8 Whole Peppercorns 3 Bay Leaves 6 Fresh Thyme Sprigs 1 Fresh Rosemary Sprig Lamb: 1 C kalamata Olives – pureed 3 T Olive Oil – plus 1/4 C Olive Oil 1 T Garlic - chopped 2 Lamb Loins - trimmed of silver skin 1 C Bread Crumbs – fresh 2 T Sun-dried Peppers – minced 1/2 t Fresh Rosemary Leaves – chopped 1/2 t Fresh Thyme Leaves - chopped 2 t Parsley – chopped 2 T kalamata Olives – minced Salt & freshly ground pepper, to taste Vegetables: 2 T Olive Oil 1/2 C Cremini Mushrooms – sliced if large 1/2 C Salsify - peeled, sliced, blanched & shocked 1/2 C Peas – fresh, blanched & shocked 1 T Shallot – minced 1/4 C Roasted Red-bell Petter – julienned 1/4 C Red Onion – julienned 3 T Chicken Stock Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter To make braised lamb neck: Season neck with salt and pepper. Heat oil in heavy saucepan; brown meat. Remove from the pan; set aside. Add mirepoix to pan; cook until lightly caramelized. Add anchovies, shallots, garlic, sugar, cornstarch and tomato paste; sauté for 1 more minute. Add wine; cook for 2 more minutes. Add lamb neck and enough stock so lamb is half submerged. Add peppercorns, bay leaves, thyme and rosemary. Cover pan; simmer gently on low heat until meat is tender and stock has reduced. Remove neck meat; cool it slightly. Pull into medium-size pieces. Strain braising liquid; add about ¾ of it to meat; set aside. Reserve remaining liquid for plating. To make lamb: Whisk together pureed olives, 3 tablespoons of oil and garlic. Coat loins; wrap in plastic. Refrigerate for 4 to 6 hours. Remove from plastic, brush off any excess marinade; sear loins on all sides in hot pan. Transfer to rack set over sheet pan. Preheat oven to 350°F. Mix together bread crumbs, sun-dried peppers, rosemary, thyme, parsley, minced olives and remaining ¼ cup oil. Season mixture with salt and pepper; use it to coat top of seared loins. Bake until lamb reaches desired doneness, about 9 minutes. Let rest about 5 minutes; slice. To make vegetables: Heat oil in sauté pan over medium-high heat. Add mushrooms; sauté for 2 minutes. Add salsify; cook for 1 minute. Add peas, shallot, roasted pepper and onion; sauté for an additional minute. Add stock; season with salt and pepper. When stock is almost reduced, finish with butter. To finish and serve: Spoon vegetables onto 4 warm plates. Arrange lamb on top of vegetables; spoon a little braised lamb neck next to lamb. Place spoon of shallot marmalade on each plate; top with piece of potato sponge. Drizzle some reserved braising liquid around each plate. Potato Sponge: Serves 4 1 lb  Warm, Riced Potatoes – cooked 1 oz  Cornstarch 1 oz  All-purpose flour 1 oz  Whole Eggs 8 oz  Unsalted Butter – melted (plus more for brushing on the Sponge Potato) 1 t  Fresh Rosemary – chopped 1 t Fresh Thyme Leaves – chopped 1 T Parsley - chopped Salt & Freshly Ground Pepper, to taste 2 C warm whipped seasoned potatoes – (sautéed bruniose of carrot, celery, red onion and rutabaga folded in) In stainless-steel bowl, mix together warm potatoes, cornstarch and flour. Slowly whisk in eggs; whisk in melted butter. Stir in rosemary, thyme and parsley; season with salt and pepper; strain mixture through china cap. Preheat oven to 325°F. Line half sheet pan with a Silpat. Pour potato mixture onto Silpat; spread until it about ¼ -inch thick. Bake for 11 minutes. Cool potatoes slightly on pan; transfer to cutting board; cut sheet into three equal pieces. Lay one piece down; brush with melted butter; spread with half warm whipped potato mixture. Top with another piece of baked potato sheet, brush with more butter; spread rest of whipped potato mixture on top. Cover with last piece of baked potatoes; brush lightly with butter. Cover loosely with piece of plastic wrap; weigh down by gently placing 3 half sheet pans on top. Refrigerate for about 2 hours. Cut potato sponge into desired shapes. To serve, place portions on double-panned half sheet pan; reheat in 325°F oven for about 10 minutes. Shallot Marmalade: Serves 4 2 t  Olive Oil 8 oz Shallots – thinly sliced 1 T Sugar 2 T Red Wine 2 T Red-wine Vinegar 2 T Lamb Stock or Brown Veal Stock 1/2 t Thyme – chopped Salt & Freshly Ground Pepper, to taste 2 T Unsalted Butter Heat olive oil over medium-low heat. Add shallots; cook until well caramelized. Add sugar; cook an additional 2 minutes. Add wine and vinegar; cook until reduced; add stock and thyme; reduce again. Season with salt and pepper; whisk in butter. Keep warm until serving.

By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter Serves 4 Crispy Duck: 1 Whole Duck 1/2  Orange 1 Sprig  Thyme 1 Clove  Garlic 3 t Kosher Salt 2 t Freshly Ground Pepper Red Cabbage: 8 Slices Bacon – diced 1 C Onions – shaved 2 Granny Smith Apples – peeled, cored and shaved 1 Large Head Red Cabbage 1 T Fresh Ginger – peeled, grated 2 C Cabernet Sauvignon Wine 2 C Red-wine Vinegar 1 C Sugar 1 C Red Currant Jelly 1 sachet (made with 6 whole cloves, 1 bay leaf, 6 peppercorns, 1 cinnamon stick and 10 juniper berries) 2 t  Kosher Salt 1 t Freshly Ground Pepper Mustard Spaetzle: 6 oz  All-purpose flour 2 Large Eggs – lightly beaten 3 oz  Milk 1   Kosher Salt 1/2 t  Ground Black Pepper 1/2 t  Nutmeg – freshly grated 1 t Dijon Mustard 1 t Whole-grain Mustard 1 T Chives – Fresh & minced 2 T Unsalted Butter Juice of 1 lemon 1 T Flat-leaf Parsley – chopped Orange Sauce: 1 qt Fresh Orange Juice 1/4 C Grand Marnier 2 t Unsalted Butter Salt & Freshly Ground Pepper, to taste Finish and Serve: OrangeSegments To make CrispyDuck: Preheat oven to 425°F. Cut off neck and/or neck fat from duck; set aside. Stuff duck cavity with orange half, thyme and garlic; sprinkle inside with a teaspoon of salt and a teaspoon of pepper. Tie legs of duck together with butcher’s string. Use meat fork to poke duck all over to help fat render off from skin. Sprinkle duck with remaining salt and pepper. Remove skin from neck; place it on rack set into roasting pan. Place duck on top of skin (this will help keep duck from sticking to the rack). Roast duck for 30 minutes. Lower oven temperature to 325°F; continue roasting duck for about 2 more hours. Remove from oven; let duck rest for 1 hour; debone duck; reheat in a 375°F oven for 15 minutes to crisp skin. To make Red Cabbage: Heat large, deep sauté pan over medium heat; cook bacon until lightly browned. Add onions and apples; cook for 2 minutes. Mix in cabbage and ginger. Stir in remaining ingredients; bring to a boil. Reduce heat, cover pan; cook until cabbage is tender and liquid has been reduced to light syrup; boil uncovered to reduce liquid if necessary. Remove cabbage from heat. Discard sachet. Serve immediately, or cool rapidly, refrigerate; reheat as needed. To make Mustard Spaetzle: In large mixing bowl, stir together flour, eggs, milk, salt, pepper, nutmeg, mustards and chives until well mixed. Set aside to rest for 15 minutes. Fill 4-quart pot half full of salted water; bring to a rolling boil. Have bowl of ice water ready. Working in batches, place some späetzle dough on marble tile; use 10-inch pallet knife to scrape off bits of it into boiling water (or run dough through späetzle machine). Stir water frequently and gently; if using a pallet knife, stir with knife to keep dough from sticking to it. Cook späetzle until it floats; remove it from boiling water with slotted spoon; transfer it to ice water to cool. Transfer to paper towels to dry. When ready to serve, sauté späetzle in butter until just browned; add lemon juice and parsley; serve hot. To make Orange Sauce: In stainless-steel saucepan, heat orange juice over medium heat until it is consistency of maple syrup. Add Grand Marnier. Remove from heat; whisk in butter. Season with salt and pepper; keep warm. To finish and Serve: Place portion of duck and späetzle on each plate. Pool some orange sauce around duck; garnish with orange segments. Serve with cabbage on side.

By Jonathan Moosmiller, CEC, executive chef, Westchester Country Club, Rye, N.Y., a member of ACF National ChapterServes 4 Gumbo: 1 C Canola Oil 2 Andouille Sausages – sliced 1/4-inch thick 5 boneless, skinless Chicken Thighs – cut into 1/2-inch pieces 1 C All-purpose flour 1 small Onion – diced 1 Green Bell Pepper – diced 4 Stalks Celery – diced 5 Fresh Okra Pods – tops trimmed & discarded – pods thinly sliced 3 qts Chicken Stock 1 t of your favorite Cajun spice mix 1/8 t Cayenne, or to taste Kosher Salt & Freshly Cracked Black Pepper, to taste Finish& Serve: 2 C Chicken Stock 1 C Long-grain Rice Salt, to taste 4 Scallions – thinly sliced Hot sauce for serving To make Gumbo: Place 6-quart cast-iron pot over medium heat; allow to heat for 10 minutes. Add 1/2 cup of canola oil. As soon as oil begins to smoke, add andouille. Cook, stirring occasionally, until sausage is evenly browned. Using slotted spoon, remove browned sausage; reserve. Add chicken to pot; brown. Remove with slotted spoon; reserve. Add remaining 1/2 cup oil and flour to pot. Stir with wooden spoon until flour and oil are combined completely to form roux. Continue to cook roux, stirring constantly, until it becomes color of dark chocolate, about 20 minutes. Once desired color is achieved, add onion, bell pepper, celery and okra to pot. Reduce heat to low; continue to cook for another 10 minutes. Add 1 quart of chicken stock; stir until smooth; add remaining chicken stock along with reserved sausage and chicken. Stir in Cajun spice and cayenne. Raise heat to medium; bring to simmer, stirring frequently. Simmer for 20 minutes. Season with salt and fresh cracked pepper. To Finish and Serve: In 1-quart saucepan, bring 2 cups of chicken stock to simmer. Stir in rice and salt. Reduce heat to low, cover; simmer until rice is cooked and all liquid is absorbed. Place scoop or mold of hot rice into each warmed serving bowl. Add desired amount of gumbo; garnish with scallions. Serve immediately with your favorite hot sauce on the side.

By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter Serves 4 Matzo Ball Soup: 1 C  Matzo Meal 1/4 C  Vegetable Oil 6 Large Eggs – Lightly Beaten 1 t Kosher Salt 1/4 t White Pepper – Ground 1 qt  Seasoned Chicken Stock 1 Bay Leaf Approximately 20 Parsley Stems – Tied 4 oz Blanched Carrots – diced 4 oz Blanched Celery – diced 12 Blanched Pearl Onions 2 T Parsley Leaves – chopped 4 oz Shredded Chicken – chopped Stuffed Turkey Wings: 1/2 lb Turkey – ground 1/2 C Pumpernickel Bread – soaked in water & squeezed dry 1 Large Egg – beaten 1 t Dijon Mustard 2 T Parsley Leaves – chopped 1 T Caraway Seeds – toasted 1 t Crushed Red Pepper Flakes 1 C Heavy Cream 1 t Kosher Salt 1/2 t Freshly Ground Pepper Turkey or chicken stock for poaching 4 deboned Fresh Turkey Wings – trimmed Finish and Serve: Extra-virgin olive oil for drizzling To make Matzo Ball Soup: Mix together matzo meal, vegetable oil, eggs, salt and white pepper; cover; refrigerate for 30 minutes. In 8-quart stock pot, bring chicken stock, bay leaf and parsley stems to rolling boil. Using a 1-ounce scoop, drop matzo mixture into boiling stock. Reduce heat; simmer matzo balls for approximately 30 minutes. Add carrots, celery, onions, parsley leaves and shredded chicken. To make Stuffed Turkey Wings: Combine turkey, pumpernickel bread, egg, Dijon mustard, parsley, caraway seeds, red pepper flakes, heavy cream, kosher salt and pepper in a food processor; pulse to make mousse. Pour stock to a depth of 3 inches in a large stock pot. Poach small amount of mousse in stock; taste; adjust seasoning as needed. Fill each wing with mousse mixture. Wrap each wing in cheesecloth. Have stock at a bare simmer; poach the wings until they reach 165°F on an instant-read thermometer. Allow wings to cool in stock overnight. Remove turkey wings from stock; unwrap; discard cheesecloth. Smoke wings over wood smoke until they are light-brown in color. To Finish & Serve: Divide matzo balls and soup between warmed bowls. Slice turkey wings; add a few slices to each bowl. Drizzle with oil; serve.

By Chef Don Schoenburg

Makes 10 Elk Patties:

4 lb  Elk – Ground 1 lb  Chuck – Ground 1/4  C Garlic – minced Salt & Pepper – to taste Mix well and portion into 1/2 lb patties

3 1/3lb  Braised Lamb Belly 1. Marinate overnight with olive oil, garlic and shallots 2. Braise for 2 – 3 hours at 200 degrees till soft 3. Place between 2 sheet trays and press overnight 4. Cut into pieces equal to the size of the burger Remoulade Sauce: 2  Garlic – minced 8 oz  Creole Seasoning 10 C   Mayonnaise 3 C  Beer – Dark or Stout 2 T  Paprika 2 T  Worcestershire 2 dashes  Tabasco 1 t  Red Pepper Flakes 1 T  Horseradish 1 t  Salt 1  Lemon – juiced 2 T  Yellow Mustard Mix Well, let stand overnight Toppings: 10 buns  King’s Hawaiian Sweet Rolls 10 slices  Tres Leche Cheese – semi firm 20 slices  Wild Boar Bacon 3 C  Caramelized Red Onion 10  Duck Eggs – can substitute regular Eggs Fry right before use 1 3/4  Romaine (Full Heads) use only the broad leaf Grill right before use To assemble: 1. Onion 2. Bacon 3. Burger 4. Lamb Belly 5. Cheese 6. Sauce 7. Egg 8. Grilled Romaine Serve with Cabbage Cabbage: 1/2  Red Cabbage 1 1/2  Red Onion 2 1/2 C  Sugar 2 1/2 T  Cayenne Pepper Red Wine Vinegar - to cover 1. Julienne Cabbage & Red Onion. 2. In separate bowl, mix together sugar, vinegar, and cayenne 3. Pour over cabbage and onion mixture 4. Place in walk-in covered for overnight 5. Serve cold

By Chef Azmin Ghahreman – Sapphire Laguna Meatloaf Ingredients: 4 t Garlic 4 T Onions – minced 4 t Carrots - minced 4 t Celery – minced 32 oz Kobe Beef – ground 4 T Brioche Bread Crumbs 4 t  Worcestershire sauce 4 t Salt 4 t Pepper Sauté:  Garlic, onions, carrots, and celery. Cool. Once cooled, mix with the ground Kobe beef. Add:  Brioche bread crumbs, Worcestershire sauce, salt, and pepper. Mold: Mold it into a loaf and steam it in a steamer for 10 mins. NOTE: If you do not have a steamer, use a large pot with a rack or something to lift the loaf above water. Place the loaf onto the rack above boiling water, then cover and steam for 10 minutes. Accompanied By: Sour Cream Mushroom Gravy Leek Mashed Potatoes Fall Vegetable Medley

2 Pieces           chuck flat or (8) short ribs

3 C                  burgundy wine

2 C                  soy sauce

1 C                  brown sugar

4 Sprigs          rosemary – roughly chopped

4 Fingers        ginger – roughly chopped

2 T                  Garlic – finely chopped

Combine last 6 ingredients

Place beef in a non-reactive container

Let marinade overnight

Heat some oil in a large stock pot

Brown chuck flat on all sides, add the marinade

Bring to a soft boil, skim off impurities

Cover and braise for about 4 hrs.

Meat should be fork tender

Chef Noe Lorenzana

Capistrano's Restaurant Sundried Tomato Sauce 4 t        Shallots – chopped 3 t        Olive oil 1/2 lb  Sundried tomatoes – soaked 1/2 t    Garlic 1 C       White wine 1 C       Sundried tomato water – left over 2 C      Heavy cream 1 oz     Corn starch 1 lb      Butter              Salt and pepper to taste Sauté the shallots in olive oil until brown. Add sundried tomatoes, garlic, white wine and sundried tomato water. Add heavy cream to boiled and add corn starch. Reduce to half, turn to low heat and add butter piece by piece. Do not break the sauce. Strain and adjust the taste with salt and pepper. 1/2 oz   Shallots 1/2 oz   Mushrooms – sliced 1 7 oz    Chicken breast 1             Spinich leaves 1 oz       Buttermilk 1/2 C     Bread crumbs 1 oz       Shredded parmesan 1 t          Olive oil blend 1/2 t      Garlic 1/2         Basil leaves – julienne 3 oz       Sundried tomato sauce 1             Garnish           Sauté the shallots and mushrooms and set aside. Pound the chicken breast and stuff with spinach, mushrooms, and shallots. Dip in buttermilk and coat with bread crumbs and parmesan cheese. Fry to crispy (15 seconds) and finish in the oven. Slice the chicken breast into five (5) pieces and fan around the plate.

Recipe by Chef Jack Daniel Robertson, Tantalum 4 8 oz Sterling Silver filet mignon 4 4×4 in. cedar plank Garlic mashed potato Roasted rapini Yakitori demi-glace Wasabi crust For filets: Season steaks with oil, salt and pepper. Grill until just before desired temperature is reached. Place on cedar plank and add 2 oz of wasabi crust to top. Cook in 400 degree until desired temperature is reached. For wasabi crust: 8 oz kewpie mayo (regular is fine) 2 oz prepared wasabi 1/2 oz garlic – minced as needed panko bread crumbs In a mixing bowl whisk all ingredients thoroughly. For a loose crust use less panko, or for a firmer crust use more panko. For garlic mashed potatoes: 4 Yukon Gold potatoes 6 garlic cloves – roasted 1 C manufacturing cream 3 oz unsalted butter salt and white pepper to taste Boil potatoes in salted water until cooked. While potatoes are cooking heat cream, garlic and butter in sauce pot. Puree. Strain potatoes and place in mixer bowl with paddle attachment. On low speed mix, slowly adding the cream mixture. Season with salt and pepper. For Yakitori demi-glace: 2 lb beef scraps 1 lb mirepoix 1/2 C tomato paste 1/2 gal red wine 2 oz demi glace paste 1/2 C yakitori sauce 10 oz water In a large sauce pot, caramelize the beef scraps until dark brown. Add mirepoix and cook until caramelized. Add tomato paste and coat meat and veggies. Deglaze with red wine and reduce. Add water and demi paste; whisk until paste is fully incorporated. Turn heat down and simmer for about 15 minutes. Strain through chinois into smaller sauce pot and return to low heat. Add yakitori sauce. Season; hold for service For roasted rapini: 1 bunch of rapini 3 oz garlic oil salt and pepper to taste Blanch rapini in salted boiling water for about 30 seconds. Chill in ice bath. Toss rapini in garlic oil, salt and pepper. Place on sheet pan and roast in 400 degree oven for about 3 minutes. Plate immediately.

Recipe by Chef Darren Denny, Cedar Creek Inn Serves 10-12 Pork rib rack for roasting 4 Mangoes – medium dice 1 Onion – medium dice 2 Jalapenos – medium dice 1 T Chili powder 1 T Cumin 1/2 C Rice vinegar – seasoned 1/4 C Cooking oil 1 box Brown sugar Salt to taste For the Pork: Season roast with salt, pepper and marjoram. Smoke in electric or charcoal smoker for 2 to 3 hours (apple wood works well for the smoker). For the Chutney: Combine all ingredients except sugar and vinegar. Sauté in oil about 8 minutes. Add sugar and vinegar. Let simmer until mixture starts to thicken a bit. Can be served hot or cold. Substitutions can be made using pork loin in place of the pork rib rack.

Recipe by Chef Evan Lite, friends sports tavern

Serves 4

Ingredients for the Chicken 4 Farpoint Livestock free range Chicken breast, boneless “airline” breast (recommended) 1/4 C Flour 1/2 C Pancetta, diced 1 C Crimini mushroom caps, cleaned 1 C Pearl onions, whole-peeled 1/4 C Fresh garden herbs, chopped 1 t Smoked paprika Preparation In a sauté pan, brown pancetta (reserving fat). When browned remove pancetta and set aside. Without cleaning pan, sauté pearl onions and mushroom caps in reserved pancetta fat. Generously coat chicken breasts with herbs, flour, smoked paprika, salt and pepper. Sauté in same pan skin side down until golden brown. Remove chicken Breast and strain out excess fat. Ingredients for Pinot Noir Reduction 6 C Pinot Noir 4 C Strong Chicken stock 1 Garlic head, roasted-peeled 1/4 C Butter, room temperature 1/4 C Fresh garden herbs, chopped Salt & Pepper Preparation In large walled sauté pan heat the Pinot Noir, the pearl onions and the mushroom caps. Reduce by half. Add the chicken stock, herbs and roasted garlic. Reduce by a third. Add chicken breasts to liquid and braise in the oven for 10 to 12 minutes. Remove from oven; pull the chicken out to let them rest. Add the butter and pancetta to the sauce and reduce to desired thickness. Season to taste. Serving suggestions Oven roasted fingerling potatoes, Garlic mash potatoes, Celery root or Parsnip puree.